DE971948C - Process for influencing the colloid condition of meat products - Google Patents

Description

Process for influencing the colloid condition of meat products For the production of meat sausages and other meat products With today's meat shortage, there are often only heavily depreciated material, Watery meat, overaged cows, young undeveloped calves and pigs, starving meat etc. available.

Even good specialists find it difficult to get out of this meat to make a usable sausage. The reason is that this meat is not has sufficient binding capacity, especially in the meat of young bulls etc. is pronounced.

According to the invention it has now been found that a treatment of the meat and sausage meat in meat processing with salts of anhydrous phosphoric acids, such as pyro-, meta- and polyphosphoric acids, on their own or in mixtures with one another or mixed with salts of orthophosphoric acid, a change in the state of the colloid the meat fiber .and a swelling of the Tissue substance causes which makes it more tender and easier to chew.

An addition of, for example, 0.3 to 0.5% of this is already sufficient Salts to bring about the described digestion of the meat substance, there a Higher addition can easily result in excessive softening of the meat fiber and overpeptization brings about.

The addition of, for example, 0.5% of phosphate salts to the usual Sausage meat results in a well cohesive, easily cut and spreadable sausage of beautiful Color that is juicy and tender to the bite.

In addition, in contrast to table salt and, spices, the usual Additives in meat preparation, _ Phosphates for the development of human and animal organism are absolutely necessary and represent a species-specific substance, as they are contained in many foods that are now in short supply Need to become. For example, butter and egg yolks are the main pbasphate carriers Food.

From a physiological point of view, the increase in the Phosphate content in meat according to the invention is of great importance.

The swelling effect of the phosphate salts on the meat fiber is so great that also vegetable additives containing no protein of sometimes more than 500 per cent of the total amount can be processed with the meat into a homogeneous mass, which is a good cohesive, easily cut and spreadable sausage or paste results.

The tasty effect of meat sausages, meat pastes, etc., which are produced according to the invention with an addition of phosphate salts, as well as Their indigency can furthermore be increased by the addition of other vegetable protein carriers and animal origin, such as soybean meal, as well as extracts made from it, Powders and other concentrates in connection with spices and preservatives, as far as these substances according to the. legal food regulations are allowed, are improved, the colloid state also within the meaning of the invention by the Effect of the phosphates is favorably influenced and changed.

As was further established, mixtures of phosphates also have an effect with edible acids such as citric acid, wine acid, etc., or the sodium salts on the digestion of the meat fiber when the pH of the substance is close to the Neutral point is maintained.

The method is explained using a few examples: Example i 8 kg of a sausage mass, consisting of 3.5 kg of veal and q.5 kg of coarse pork that has grown through, are comminuted in the usual way in a cutter. During the cutting process, external water is added in the local amount at the same time.

Shortly before the end of the cutter, 0.5 percent by weight is based on the total weight of the sausage mass, d. H. Meat, fat and water, sodium hexametaphosphate added in powder form. Then leave the cutter, for example 1 to 5 minutes, work again. The sausage meat obtained is processed on sausage in the usual way. Example a Same composition as in example i. Instead of 0.5 percent by weight Sodium hexametaphosphate, neutral sodium pyrophosphate in powder form is used, which is added at the beginning of the cutter. Example 3 Same composition as in the example i. The phosphates are added in dissolved form, at the beginning of the procedure. An aqueous solution of 40 g of a mixture is used as the phosphate solution from q. Part neutral sodium pyrophosphate and 1 part potassium octg metaphosphate in 1, i61 water used. When adding the locally permitted water, this is to be added the amount of water used in the phosphate solution.

It should be noted that previous attempts in the processing of meat To use disodium phosphate to sausage and meat products failed and too .one Rejection on the part of experts. It was not recognized that it was too high Addition of phosphates leads to excessive destruction of the colloid substance and excess peptides. induce ization. Also the special beneficial effect of using here coming salts of anhydrous phosphoric acids, including in particular the Complex compounds which include potassium octametaphosphates with sodium salts were at that time by no means recognized.

Hard cheese is also known for the production of processed cheese Add phosphate salts. Here, however, the addition is made for the purpose of making hard cheese Melt well, and the addition is made in much higher concentrations. It was therefore by no means obvious to switch from this state of the art to the favorable one Effect of a small addition of phosphate salt in the treatment of meat fiber To draw conclusions.

Finally, the well-known measure, curdling, also differs to prevent blood with the help of phosphate salts, already in the task of the subject matter of the invention, since here the digestion of the meat substance, not but the aim is to keep coagulable components of the blood in solution, that according to the new ideas on a binding of the calcium ion to one in solution permanent phosphate compound is based.

Claims (4)

PATENT CLAIMS: i. Process for influencing the colloid condition of meat products by adding salts of the anhydrous phosphoric acids; such as pyro-, meta- and polyphosphorus, aure., alone or in mixtures with one another or in a mixture with salts of orthophosphoric acid. 2. The method according to claim i, characterized by the addition of mixtures of Phosphates with organic genoa acids, such as tartaric acid, citric acid and the like, or their sodium salts. 3. A method for the production of sausage products according to claim i and 2, characterized in that the meat after chopping with the addition of salts of phosphoric acids or mixtures of phosphates with organic edible acids such as tartaric acid, citric acid or the like. Or their sodium salts and if necessary with further addition of protein carriers of animal or vegetable origin in connection with spices and preservatives, insofar as they are permitted as additives according to the food law regulations, thoroughly mixed and chopped and the mixture obtained in this way is filled into the intestines, treated in the heat and, if necessary, smoked . Considered publications: German Patent Nos. 478 552, 545 255, 546 626, 557 066, 564 365 708 613, 741,267; French Patent Nos. 827 687, 931 746, 10 06 393; British Patent No. 536,920; U.S. Patent Nos. 2,081,273, 2,163,778; Dissertation by J. K ü b 1 er: The hygienic assessment of the use and effect of disodium phosphate in the processing of meat into sausage and meat products, Leipzig, 1935 -S. 11, 12, 15; Dissertation from 'Ph. T e 1 iszewsky: Investigations on the cohesiveness of meat with special consideration of the agent plasma in the binding phenomenon, Giessen, 1947, pp. 24 to 31, 43 ff-; Journal "Wissenschaft und Praxis", 1949 pp. G to 11; Deutsche Lebensmittel-Rundschau, 1936, pp.58 to 6o; Die Fleischwirtschaft, November 1940, number 22; Stock maintenance and food research, 1941, vol. 4, pp. 497, 498; General Fleischer-Zeitung, 1948, No. 19, p. 3; Chemisches Centralblatt, 1938, 1, p. 1027.